Thatta Payaru Kebab Recipe- Authentic Cowpea & Peanut Patties

Last Updated on 2 months by Neha Deshmukh

Thatta Payaru Kebab Recipe: Authentic Cowpea & Peanut Patties

Hey everyone! If you’re anything like me, you’re always on the lookout for snacks that are both delicious and a little bit different. I stumbled upon this Thatta Payaru Kebab recipe a few years ago, and it’s been a family favourite ever since. These aren’t your average kebabs – they’re packed with flavour, have a wonderful texture, and are surprisingly easy to make. Trust me, you’ll want to add these to your rotation!

Why You’ll Love This Recipe

These Thatta Payaru Kebabs (also known as Cowpea Kebabs) are a delightful blend of South Indian flavours and textures. They’re crispy on the outside, soft on the inside, and bursting with aromatic spices. Plus, they’re a fantastic way to sneak in some extra protein and nutrients. They’re perfect as a starter, a snack, or even a light meal. Honestly, they disappear pretty quickly whenever I make them!

Ingredients

Here’s what you’ll need to create these amazing kebabs:

• 1 cup thatta payaru (cowpea)
• 3 cups water
• 1 teaspoon salt (for soaking & cooking)
• 3 tablespoons coconut oil (divided)
• 1 tablespoon ginger, finely chopped
• 2 sprigs curry leaves, finely chopped
• 1 cup onion, finely chopped
• 2 green chillies, finely chopped
• 1 tablespoon besan flour (gram flour)
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ¼ teaspoon black pepper powder
• ¼ teaspoon cumin powder
• ½ teaspoon fennel powder
• ¼ teaspoon cardamom powder
• ¼ teaspoon asafoetida (hing)
• ½ teaspoon salt (for the mixture)
• ¼ cup mint leaves, finely chopped
• ¼ cup coriander leaves, finely chopped
• ½ cup roasted peanuts
• ¼ cup beaten rice (aval/poha)
• 1 tablespoon unsalted butter
• 1 lime, juiced

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Thatta Payaru (Cowpea): This is the star of the show! It’s a type of bean commonly used in South Indian cuisine, especially in Karnataka. It’s incredibly nutritious, packed with protein and fibre. If you can’t find it at your local Indian grocery store, look for it online.
• Coconut Oil: Don’t skimp on the coconut oil! It’s a staple in South Indian cooking and adds a beautiful aroma and flavour. I prefer using cold-pressed coconut oil for the best taste. (approx. 45ml)
• Aval/Beaten Rice: This might seem a little unusual, but trust me on this one. Beaten rice helps bind the kebabs together and adds a lovely, slightly crunchy texture. It’s readily available in Indian stores. (approx. 30g)
• Kebab Masala: While you can make your own, a good quality kebab masala blend really simplifies things. It’s a unique spice mix that gives these kebabs their signature flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the thatta payaru overnight. This is crucial for softening the beans and making them easier to cook.
2. The next day, drain the soaked beans and pressure cook them with 1 teaspoon of salt and 3 cups of water for 4-5 whistles. Once cooled, grind them to a coarse paste. Don’t make it too smooth – a little texture is good!
3. Now, heat 2 tablespoons of coconut oil in a pan. Sauté the chopped ginger, curry leaves, onions, and green chillies until the onions are golden brown.
4. Add the besan flour and all the spice powders (turmeric, red chilli, black pepper, cumin, fennel, cardamom, and asafoetida) to the pan. Sauté for another minute or two until fragrant.
5. Stir in the chopped mint and coriander leaves. Cook for just a minute until they wilt slightly. Remove from heat and let it cool.
6. In a separate bowl, grind the roasted peanuts and beaten rice to a coarse powder.
7. In a large mixing bowl, combine the ground thatta payaru, the peanut-aval mixture, the sautéed spice mixture, 1 tablespoon of butter, kebab masala, and the juice of one lime. Add ½ teaspoon of salt and mix everything well.
8. Soak wooden skewers in water for at least 30 minutes to prevent them from burning.
9. Shape the mixture onto the skewers.
10. Finally, air fry the kebabs at 180°C (350°F) for 10-12 minutes, flipping halfway through, until they are golden brown and crispy. You can also bake them at 200°C (400°F) for about 15-20 minutes.

Expert Tips

• Don’t overcook the thatta payaru – you want it to be soft but still hold its shape.
• Adjust the amount of green chillies to your spice preference.
• Make sure the mixture is well combined and holds its shape before forming the kebabs. If it’s too wet, add a little more besan flour.

Variations

• Vegan Adaptation: Simply replace the butter with a vegan butter alternative or a tablespoon of coconut oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your kebab masala to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment: My family loves a bit of a kick, but you can easily adjust the spice level by reducing the amount of red chilli powder or omitting the green chillies altogether.
• Festival Adaptations: These kebabs are fantastic for festive gatherings! I often make a larger batch for Diwali or other celebrations.

Serving Suggestions

Serve these Thatta Payaru Kebabs hot and fresh with a side of spicy mayo (a simple mix of mayonnaise and chilli sauce), sliced onions, lime wedges, and a sprinkle of fresh coriander leaves. They also pair beautifully with a refreshing mint chutney.

Storage Instructions

Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer or oven to restore their crispiness.

FAQs

What is Thatta Payaru and where can I find it?

Thatta Payaru is a type of cowpea commonly used in South Indian cooking. You can find it at Indian grocery stores or online.

Can I use a different type of bean instead of Thatta Payaru?

While Thatta Payaru is ideal, you can substitute it with other beans like kidney beans or chickpeas, but the flavour and texture will be slightly different.

How can I adjust the spice level of these kebabs?

Reduce the amount of red chilli powder or omit the green chillies to make them milder.

Can these kebabs be made ahead of time?

You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the kebabs just before cooking.

What is the best way to serve these kebabs for a party?

Arrange them on a platter with dips, onions, and lime wedges for a beautiful and delicious presentation!